Monday, September 8, 2014

(Healthier) Chocolate Zucchini Muffins

I know summer feels over (well, for most people -- with hot temperatures here and our toddler too little for school, it doesn't feel that different to me!), but here's a way to continue to use zucchinis from summer produce.

While chocolate zucchini muffins certainly seem indulgent, they're better for you than you might suspect - the sugar is cut to 5 tablespoons (from the usual 8 that's in most recipes), there's a few tablespoons of coconut oil, and it's made completely of whole wheat pastry flour.  There are chocolate chips but I think there's approximately 10 chips per muffin which gives it enough that you really taste the chocolate chips but don't go overboard.  However, they're incredibly tasty - my husband couldn't believe when he heard the ingredient list.  He thought they tasted too good!

I've made these twice and they've been a big hit both times!

Chocolate Zucchini Muffins
Taken from: Ambitious Kitchen
Makes 12 muffins

  • 1 ¼ cup whole wheat pastry flour (or white whole wheat flour)
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup shredded zucchini (about 1 medium)
  • ¼ cup unsweetened applesauce
  • ½ cup milk (I used almond milk) 
  • ½ cup chocolate chips (I used dark chocolate chips)

  1. Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
  2. Squeeze shredded zucchini of excess water with a paper towel.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
  4. In the bowl of an electric mixer, add coconut oil, honey, vanilla, eggs; mix on medium-low until smooth and well combined. Add in zucchini, applesauce, and almond milk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
  5. Evenly divide batter into prepared liners. Bake 20-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!


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